Job Overview
Employment Type
Full-time
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Vision Insurance
Tuition Assistance
family forming benefits
Employee Discounts
Paid Time Off
Job Description
Henry Ford Health is a renowned healthcare organization based in Detroit, Michigan, recognized as one of the nation’s most respected academic medical centers. With a comprehensive care network that includes 13 hospitals and hundreds of ambulatory care locations across Michigan, Henry Ford Health partners with millions of people on their health journey. The organization offers a full continuum of healthcare services ranging from primary and preventative care to complex specialty treatments. It also provides health insurance, home health offerings, virtual care, pharmacy services, eye care, and other healthcare retail services. Henry Ford Health is leading transformative healthcare initiatives, including the... Show More
Job Requirements
- Associate’s degree in culinary arts, hotel, restaurant, institution management or related field or five years commensurate experience in culinary food production in a restaurant, hotel, or healthcare operation
- minimum of two years of job-related experience in a leadership capacity
- knowledge of quantity food production techniques and practices
- ServeSafe Certified
Job Qualifications
- Associate’s degree in culinary arts, hotel, restaurant or institution management or related field
- five years commensurate experience in culinary food production in restaurant, hotel or healthcare operation
- minimum two years leadership experience
- knowledge of quantity food production techniques and practices
- ServeSafe Certification
Job Duties
- Supervises sous chef, cooks, production staff and prep team of food service assistants
- supervises the purchasing, preparation, shipment and delivery of food
- plans and executes menus for local and external customer events and symposiums
- trains staff in exhibition cookery techniques for multiple venues and high-volume cookery
- collaborates with local culinary schools, providing internship and externship programs, student training and experience
- participates in the development of health system food and nutrition standards as a member of the value analysis team
- manages food presentation and quality
- estimates food consumption and requirements
- assists in developing and standardizing new recipes and cooking techniques
- plans layouts for food presentations in venues throughout the hospital
- assists other sites when executive chef services are needed
- ensures staff is properly trained in equipment operation and maintains equipment functionality
- maintains sanitation of receiving, storage, preparation and trash areas
- maintains ServSafe certification
- trains staff in proper food handling per regulatory standards
- recruits, hires and trains apprentices
- directs, supervises and motivates employees to create a convivial atmosphere
- evaluates employee performance and resolves issues professionally
- collaborates with catering management to develop individualized upscale menus
- trains cafeteria leadership on food service quality and presentation standards
- participates in weekly management meetings
- establishes relationships with culinary schools
- mentors and educates students
- leads culinary team fostering industry-leading standards
- leads annual fundraising event team
- manages food, supply and labor budgets
- manages carryover utilization and production volumes
- completes menu and recipe costing
- executes periodic inventories
- utilizes budgets, profit and loss statements and forecasts to control costs
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
You may be also interested in: